Baillie Lodges | July 13, 2023
Robb Report’s Top 50 Greatest Luxury Hotels on Earth
Robb Report has just released its lannual Top 50, with four inclusions from Baillie Lodges.
Christmas Day at Silky Oaks Lodge heralds cooling dips in the Mossman River, rainforest walks, a joyous choir of birds and frogs, the vivid flash of a Ulysses butterfly, feasts in the Treehouse Restaurant and perhaps an afternoon snooze in a hammock!
Executive Chef Mark Godbeer shares his thoughts around a tropical Christmas: ‘To me, Christmas is not about being bundled up near a fire drinking hot cocoa, it’s about being in the sun, jumping in the water and eating cool foods throughout the day’.
Cue family-style platters of mandarin-poached tiger prawns, freshly shucked oysters with galangal lime mignonette and local Julatten honey and soy glazed pork belly. To wrap, the most heaven-sent of all Australian desserts – a lychee and white chocolate pavlova finished with macadamia praline and Davidson plum. Yum!
Since swapping the red dunes of the outback and his role as Executive Chef at Longitude 131° for the lush Daintree Rainforest to take on the twin role at Silky Oaks Lodge, Mark has quickly embraced North Queensland’s bounty of tropical produce. Here, guests discover a whole new style of dining in the tropics, where Mark’s innovative new menus delight guests in the Treehouse Restaurant. The kaffir lime is Mark’s current favourite ingredient, choosing fresh leaves to deliver an intense, spicy-citrus fragrance to dishes such as fish curry and crayfish salad and an invigorating twist to the classic gin and tonic.
“My favourite part, however, is not the lime but more so the leaves which barely get used in conventional kitchens.”
Chef Mark GodbeerA cool crayfish salad infused with spices and tropical aromas will be among the many shared plates on the table at the Treehouse Restaurant this Christmas. Mark says, ‘You can call this dish a salad if you like; I like to think of it as a succulent local protein dressed in zesty tropical abundance to be paired with a celebratory beer or sparkling!’. Mark has shared the recipe so you can try it at home.
Crayfish & Kaffir Lime Salad
Ingredients:
2-3 kg fresh crayfish
5 mandarins
1 stalk lemongrass (crushed with back of blade)
½ cup rice wine vinegar
8 litres water
5 kaffir lime leaves, finely julienned
2 cm knob galangal, peeled and crushed
4 cloves confit garlic
4 egg yolks
3 tbsp Dijon mustard
1.5-2 cups neutral vegetable oil
1/4 cup kaffir lime juice
10 Thai basil leaves
4 sprigs dill, finely chopped
10 pink peppercorns, crushed
1 tsp Murray River Pink Salt
2 tsp orange zest
Banana leaves for serving
Mustard greens
Method:
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